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Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

In the Introductions under the fermentated Sausage section, sub section curing salts it states that the recommended salt concentration (I assume total salt) is to be 2.5 to 3%. Yet in his fermented sausage recipe section most all (I haven't check them ALL) the recipes are under 2%.

After finishing up all my stuffing and hanging, I reviewed my steps and found this contradiction. A small panic went thru me, and then I remembered the recipe was for pork+fat at 7#, but I added ingredients as if 5#. 20# of meat, all other ingredients at 4 times, so my salt content is just over 2%.

Still, the contradiction bothers me. Lots and lots of variables out there, and I like to share my creations. I can eat a dead frog with tire marks across its back, but I'm not certain of neighbors and friends being so resistant to off foods. I notice most people will put near anything in their mouth, so it is on me to be as careful as I can in sharing fermented meats.

Remember to add in the salt content of the cure # 2 to the salt added in Len Poli's recipes. I use 2.3 % total salt as my lowest level for salami. If you are looking at a specific recipe you want to try let us know and we can advise (though Len is very good).

Brican's a professional who's been doing this 'since Moses was a boy'!

Home-curers without his experience may wish to use slightly higher levels of salt than he uses to be on the safe side. The salt helps to protect against spoilage bacteria - the good bacteria are more resistant to it that the bad. It also helps to lower the Water Activity, which along with a reduced pH will ultimately make the product safe.

wheels wrote:Brican's a professional who's been doing this 'since Moses was a boy'!

I really feel my age now

I will make sure I buy you that pint next time home cuz by looks ov it I av not much time left

Home-curers without his experience may wish to use slightly higher levels of salt than he uses to be on the safe side. The salt helps to protect against spoilage bacteria - the good bacteria are more resistant to it that the bad. It also helps to lower the Water Activity, which along with a reduced pH will ultimately make the product safe.